Description
These Roasted Autumn Vegetable Pot Pies are a comforting and hearty dish packed with seasonal vegetables like butternut squash, pumpkin, and Brussels sprouts. Roasting the vegetables enhances their natural sweetness, while a creamy filling made with Greek yogurt and herbs provides richness without heaviness. The buttery, herb-infused crust adds a perfect flaky finish. Perfect for cozy fall dinners, these individual pot pies are easy to assemble and bake to golden perfection.
Ingredients
Scale
Roasted Vegetables
- 1 small butternut squash, peeled & diced
- 1 small pumpkin or ½ large, peeled & diced
- 2 large carrots, peeled & diced
- ½ lb Brussels sprouts, trimmed & quartered
- 1 small cauliflower, cut into florets
- 2 tbsp olive oil
- Salt & black pepper to taste
- Pinch of crushed red pepper flakes
Filling
- 3 tbsp unsalted butter
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 lb crimini mushrooms, sliced
- 2 bay leaves
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp all-purpose flour
- 2 cups vegetable stock
- ½ cup Greek yogurt
- ¾ cup frozen peas, thawed
- Roasted vegetables (from above)
Pie Crust
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp cracked black pepper
- 1 tbsp fresh rosemary, chopped
- ½ cup unsalted butter, cold & diced
- 2 egg yolks
- ¼ cup buttermilk
For Assembly
- 1 egg + splash of water (egg wash)
Instructions
- Roast Vegetables: Preheat the oven to 425°F (220°C). Toss the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower with olive oil, salt, black pepper, and a pinch of crushed red pepper flakes. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway through, until tender and lightly caramelized. Remove and set aside.
- Make Filling: In a large skillet, melt unsalted butter over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant. Add sliced crimini mushrooms, bay leaves, fresh thyme, and rosemary, cooking until the mushrooms release their moisture and begin to brown. Sprinkle the all-purpose flour over the mixture and stir to coat, cooking for 1-2 minutes to form a roux. Gradually whisk in the vegetable stock, stirring until the mixture thickens. Remove bay leaves, then stir in Greek yogurt and thawed peas. Fold in the roasted vegetables, combining everything thoroughly. Adjust seasoning if needed and remove from heat.
- Prepare Crust: In a mixing bowl, combine all-purpose flour, baking powder, salt, cracked black pepper, and chopped fresh rosemary. Using a pastry cutter or fingers, cut in the cold diced butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together egg yolks and buttermilk. Add wet ingredients to the flour mixture and mix until just combined. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
- Assemble: Preheat the oven to 375°F (190°C). Divide the vegetable filling evenly among four individual ramekins or pot pie dishes. On a floured surface, roll out the chilled dough to a size that covers each ramekin with some overhang. Place the dough over each ramekin and seal the edges by pressing down gently. Cut a few slits on top of the dough for steam to escape. Whisk together the egg and a splash of water to create an egg wash, and brush it over the crust for a shiny, golden finish.
- Bake: Place the assembled pot pies on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and cooked through. Allow pies to cool slightly before serving.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based alternative and replace butter with vegan margarine.
- Ensure vegetables are evenly diced so they roast uniformly.
- Chilling the dough helps achieve a flakier crust.
- Use ramekins or small oven-safe dishes for individual pot pies, or use a larger dish if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen before baking for a quick meal later.
